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‘Hydrothermal Carbonization’: “Using high pressure, and with the help of water already present in the material, we can compress and convert spent compost into a carbon that can then be re-used as a fuel. The process itself is continuous, and only stops when no new organic input is added.” Trials are being set up at Michael Bergen’s farm.


Hazel Codd, from Codd Mushrooms, explained the importance of good management software in monitoring employee activity. “We work with UniFarm software, as the program offers countless options. We have implemented a few upgrades in consultation. UniFarm uses handheld PDAs that are expensive and fragile, so we have replaced them by simple versions of tablets. We can also read out all manner of data, such as production per room, per picker, per quality grade and so on. The system also integrates information on stock management, cultivation data, salary payments and many other things. We wouldn’t want to go back to working without it!”, says Codd.


History and systems Gerry Walsh, with a track record of 35 years of service at the agriculture and food development authority in Ireland, Teagasc, took us on a journey along 40 years of mushroom growing in Ireland – starting with growing in wooden boxes back in the 1970s. The name of Cathal McCanna, linked to the Kinsealy trial station, was mentioned, and when Walsh and Monaghan switched to the central production of phase II compost and sales of mushrooms, the number of growers rapidly grew to total 566 in 1995. Then pressure started to play on the prices, and upscaling became a necessity. On the entire island, there are now 115 active growers remaining.


Brendan Burns, of Sylvan, discussed the various systems used over the world to grow mushrooms. Burns’ system of preference is the Dutch system, but thinks that further mechanisation of harvest- ing may still be some way ahead.


Quality, looks and consumers Michal Slawski from Bord Bia then took a very broad look at the general trends in the food industry, but the average grower would rather hear how more mushrooms can be sold for a better price. Stephen Allen from Monaghan Mushrooms came up with some recommen- dations for the sector to be able to do just that. Allen indicated that mushroom sales in the UK have never been so high, an achievement that is partly thanks to the efforts of the sector, and that fresh mushrooms have become an integral part of the offering in every supermarket. But fruit and veg is a ‘ battleground’, according to Allen. “If I can mention three points that can help further swell mushroom sales, they are quality, enhancing the looks and persuading consumers to eat mushrooms with a wider range of dishes. It may all sound logical, but it’s something we all have to put our shoulders under and achieve together. If we do, I can see an excellent future ahead for growers in Ireland and the UK.” After the final session, there was time to talk about all the presentations while enjoying some finger food and drinks.


The next day offered participants a choice between a farm walk at C&L Mushrooms, the farm run by Gerard and Mary Fegan in Mayo- bridge, or Tyholland Mushrooms owned by the Monaghan group. The next edition of Mushroom Business will devote a long article to C&L Mushrooms.


‘Mushroom sales in the UK


have never been so high’





From left to right: Helen Grogan (Teagasc) Mairead Kilpatrick (AFBI) (both members of MushTV) Hazel Codd (Codd Mushrooms) and Tim Dolden (Loritus).


Brendan McKenna (left) talking to Jack Lemmen from GTL.


MUSHROOM BUSINESS 21


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